Last weekend, I joined Selangorlicious for a foodster trip to Fei Fei Crab where the participants (including yours truly) were given a chance to sample eight signature dishes specially prepared by Chef Tan.

Chef Tan emphasises a lot on creativity and food presentation. Hence, the food that we had there were different from those serve at other Chinese restaurants.

First up was the Salt Wrap Fish (RM 30) which requires an elaborate preparation technique. According to Chef Tan, the fish must be caught fresh from the aquarium and not refrigerated overnight. This helps to ensure that the fish is still moist when it is being cooked. Moreover, the outer layer of the fresh fish will still retains its gooey texture which is important as the fine salt will stick easily onto its skin before it is deep fried. The fish was also stuffed with blended ginger and spring onion which can be eaten.

Due to the elaborate process in preparing the dish, it is best to call the restaurant in advance to make a booking. According to Chef Tan, it takes at least an hour for him to make the dish.

The Sizzling Plate Seafood (RM 20) will certainly delight those who loves spicy food. Served on a hot plate with a mixture of prawns, long beans, brinjals, mussels and bamboo clams the taste was certainly punchy without being overly spicy.

Belacan Sweet Potato Leafs with Egg Plant (RM 12) was another interesting dish prepared by Chef Tan. The inclusion of fried anchovies gave it a crunchy texture as opposed to the soft egg plant while the spicy sambal was imaginatively mixed with the sweetness of the vegetable taste.

If you fancy snails, do not missed out on Fei Fei Crab’s Japanese Snail (RM30). Cooked with two unique flavour namely butter and dried Chilies, both of them were equally good.

If I had to choose one of them it would be the butter version which was more flavoursome. According to Chef Tan, the butter was cooked with garlic and egg thus giving it a unique taste. It is interesting to note that snails by itself do not have any taste and this is where the creamy egg texture gave these snails a nice aroma when it is ‘wrapped’ around the them while being cooked.

The Pattaya Pork Knuckles (RM42) and Great Wall Pork Rib (RM28) is another creative dish from Chef Tan. The pork ribs on the side of the plate resembles the Great Wall while the pork knuckles were placed in the middle. With a mixture of fat and lean meat, the pork ribs were both soft and tender. The outer layer was slightly charred but there was certainly no hint of burnt taste.

The pork knuckle however as a bit dry whilst the skin wasn’t as crispy as it should be. According to the Chef Tan the dish was prepared by another chef that day and hence, it wasn’t as good as it should be.

However, he reiterated that the pork knuckle should be repeatedly poured over with hot oil once the inner meat is sufficiently cooked to get the crispy surface on the skin. Nevertheless, despite the slight setback in its preparation, the meal was still good enough to be eaten.

The Yam Ring with Chicken and Pork Rib (RM 30) or otherwise known as ‘2012’ was inspired after watching a scene in the movie 2012 when the volcanic eruption resulted in huge molten rocks falling from the lava pit. Hence, Chef Tan made a Yam Ring filled with deep fried chicken to depict the volcano while the individual chunks of pork ribs represent the rocks.

It is interesting to note that the pork ribs has some crushed peanut on the top which gave a contrasting texture of the soft meat and sweet crunchy peanut. The mayonnaise sauce inside the yam ring was delicious and complimented the fried chicken nicely. Although some may prefer the traditional ‘Fatt Putt’ with capsicum, cashew nuts and chicken cubes, I find this dish rather special. Thumbs up for being different.

The Spicy Cheese Crab (RM35) was prepared in a claypot with thick spicy gravy. The gravy goes well with the ‘mantau’ although I find the gravy a bit too spicy for my liking.

According to Chef Tan, the dish is best eaten when it is hot. That is the reason why the dish was prepared using a claypot so that the it will stay warm for a longer period as compared to serving on a plate. Once the heat dissipates, the gravy will become thicker and the chilli taste will become more apparent.

Finally, the Marmite Crab (RM 35) deserves a two thumbs up. The sweet marmite sauce covering the crab shells was the perfect dish to end our foodster trip.

The crab was nicely cook and the meat inside the shell was fork-friendly chunks and not the flaky type sold at some below average seafood restaurants.

Overall, I would give this place a good recommendation for any food lover. My only gripe would be the location which was slightly difficult to locate at first. But I am sure that this won’t deter food lovers from wanting to have a taste of the unique dishes at Fei Fei Crab.

Welcome to my blog!

Hello there. My name is Nigel Low and I am a blogger and a freelance photographer based in Klang Valley. You may notice that most of my pictures are about food but I am definitely not a food blogger. Lol! I just enjoy taking pictures and food happens to be my passion. I also love to travel and you can see some of my travel photography in the categories link below.

Lately, I have been actively participating in food blogging activities and sharing what I love most, food. I have also been invited for a few food review session and it was fun. If you would like to invite me to your food outlet/cafe/restaurant for a review, do drop me a line as well.

I would also love to offer my photography service as well. Whether it is food photography, event photography... etc, I am at your service.

What's more, if you are looking for a wedding photographer, please feel free to drop me a comment in any of my post or email me at paradox.of.life@gmail.com

Hope you enjoy reading my blog as much as I did taking these pictures. Have a great day :)

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